Easy Chicken Biryani

A quick and easy version of this traditional East Indian dish! Canola oil's neutral taste allows the spices to shine through.

Yield: 8 servings, 3/4 cup (175 mL) each

Ingredients

• 2 tablespoons canola oil 30 mL
• 1 cup finely chopped onion 250 mL
• 2 cloves garlic, minced
• 2 tablespoons finely grated fresh ginger 30 mL
• 1/2 tablespoon ground cumin 7 mL
• 1/2 tablespoon ground coriander 7 mL
• 3/4 teaspoon ground turmeric 4 mL
• 1/2 teaspoon ground cardamom 2 mL
• 3 cloves
• 1 cinnamon stick
• 1 2/3 cups basmati rice, well rinsed 400 mL
• 1 pound chicken breast, cut into strips 500 g
• 1/3 cup plain, nonfat Greek yogurt 75 mL
• 2 fresh tomatoes, diced
• 3 cups low sodium chicken broth 750 mL
• Fresh cilantro for garnish

Instructions

1. In saucepan, heat canola oil over medium high heat and sauté onion, garlic, ginger, cumin, coriander, turmeric, cardamom, cloves and cinnamon for 2 minutes to bring out flavors.
2. Stirring constantly, add rice, chicken, yogurt, tomato and broth; cover and simmer over medium heat 15 minutes or until rice is tender, chicken is cooked through and liquid is absorbed.
3. Remove from stove and let stand for 5 minutes.
4. Garnish with cilantro and serve.

Nutrition

Per serving: Calories 280 Total Fat 8g Saturated Fat 1.5g Cholesterol 50mg Carbohydrates 31g Fiber 3g Protein 22g Sodium 75mg

Attribution

Recipe and photo used with permission from: CanolaInfo

Recipe by Julie DesGroseilliers.